Today, we’re introducing tofu, a healthy, high-protein, low-calorie food. Tofu has been a traditional food in East Asia, including Japan, for centuries. Made from soybeans, it is prepared by grinding soybeans into soy milk, which is then solidified and shaped into blocks. The process is similar to making cheese, but tofu has a very light flavor, making it versatile for various dishes.
Types of Tofu
- Firm Tofu (Momen Tofu): A dense tofu with excess water pressed out, offering a solid texture. Suitable for simmered dishes or stir-fries.
- Silken Tofu (Kinu Tofu): Smooth and soft, ideal for dishes like chilled tofu or soups.
- Freeze-Dried Tofu (Koya Tofu): A preserved food processed through freeze-drying. Rehydrated for use in simmered dishes or soups.
Nutritional Value
- Main Components: Protein, soy isoflavones, calcium, magnesium.
- Health Benefits: Supports bone health, alleviates menopausal symptoms, and helps improve cholesterol levels.
History
Tofu was invented in China around 2,000 years ago and was introduced to Japan during the Nara period (710–794). Especially, because Buddhist monks do not eat meat, tofu became an important food source of plant-based protein. It spread widely as part of Buddhist vegetarian cuisine. During the Edo period (1603–1868), tofu became widespread among common people and began to be eaten regularly. In the city of Edo, tofu shops were scattered throughout, and it was used in various dishes. Additionally, due to its health benefits and high nutritional value, tofu was loved by merchants and samurai alike.
Cooking Methods
- Hiyayakko (Chilled Tofu): Served with toppings like grated ginger, green onions, and soy sauce.
- Yudofu (Hot Tofu): Tofu warmed in a hot pot and enjoyed with condiments or ponzu sauce.
- Mapo Tofu: A spicy Chinese-style dish.
- Tofu Hamburger Steak: A healthy, Western-style adaptation.
There are many recipes, so I will introduce some in the next session.
tofu products
There are various types of tofu products. These processed products are very popular because they retain the nutritional value of tofu while offering different textures and uses. Below are some representative tofu products:
1.Ganmo (Ganmodoki)
Ganmo is a type of deep-fried tofu made by adding binders, vegetables, and seasonings, then rolling them into balls and frying. The texture is crispy on the outside and fluffy on the inside.
- Features: Tofu is mixed with vegetables, mushrooms, hijiki seaweed, sesame seeds, and other ingredients, then shaped into round balls and fried. It is highly nutritious and filling.
- Uses: It is often simmered in dishes like stews. The “oden,” which is simmered in dashi with ingredients such as daikon, konnyaku, and chikuwa, is a typical example.
2.Namaage（Atsuage）
Namaage is tofu that is fried directly without being pressed. Compared to regular aburaage, it has a shorter frying time, giving it a moist texture inside while maintaining a lightly crispy exterior
- Features: It is thicker than regular aburaage and has a moist texture. The tofu’s flavor is more pronounced.
- Uses: It is commonly used in stews, salads, or grilled dishes.
3.Aburaage (Fried Tofu)
Aburaage is tofu that is sliced thin and deep-fried, creating a crispy exterior while the interior remains soft. It is widely used in many dishes.
- Features: The characteristics of aburaage are that it is very thin, allowing it to absorb flavors easily, and it can be opened up to hold and wrap ingredients inside.
- Uses: It is often used in miso soup, or as a filling for rice bowls which is called Inarizushi.
When sweetened, simmered aburaage is placed on top of udon, it becomes “kitsune udon.”
To be continued…
